We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Marinate the chicken breast with red chilli powder, black pepper, hoisin sauce, cooking wine, and salt. Mix well and set aside.
Heat a wok over high flame and add sesame oil.
Saute the garlic in the wok until fragrant, then add the spinach and cook until wilted. Remove and set aside.
In the same wok, saute the mushrooms and marinated chicken until cooked through and golden. Set aside.
Place a cup of steamed rice in the center of a plate. Arrange the julienned carrot, cucumber, sautéed spinach, mushrooms, and chicken around the rice.
Optionally, drizzle hot sauce or chilli oil over the rice.
Fry an egg until the white is set and yolk is still runny, and place it on top of the rice.
Serve hot and mix all the ingredients well before eating.
Want to keep this recipe for later? We can email it to you!
For a vegetarian version, replace chicken with tofu or tempeh.
Adjust the level of spiciness by varying the amount of red chilli powder and hot sauce.
Can I use a different type of protein?
Yes, you can substitute chicken with beef, pork, or tofu.
What can I use instead of hoisin sauce?
You can use soy sauce mixed with a bit of sugar as a substitute for hoisin sauce.
Is it necessary to use sesame oil?
Sesame oil adds a distinct flavor, but you can use any cooking oil if needed.
How do I make it less spicy?
Reduce the amount of red chilli powder and omit the hot sauce.
Can I prepare the ingredients in advance?
Yes, you can prepare and store the ingredients separately in the fridge for up to a day before assembling.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
...
